12 Dec SPECIAL CHANUKAH RECIPES!
CAULIFLOWER
CHEDDAR LATKES
INGREDIENTS:
1 lb. Cauliflower, chopped and
steamed
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup panko breadcrumbs
2 eggs
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. flour
1 cup shredded cheddar cheese
1/4 cup canola oil
Vegetable oil for frying, such that it
reaches a 1/2-inch depth in the pan
DIRECTIONS:
It’s traditional to eat latkes on Chanukah but no one
said your latkes need to be traditional – try some
cool variations like these cauliower cheddar latkes.
Instead of ordinary potato latkes try sweet potatoes
or zucchini or butternut squash – be creative and
enjoy!
Place cauliower in large mixing bowl. Add the
potato, onion, breadcrumbs, eggs, pepper, salt,
cayenne pepper, our, cheese and canola oil and
mix well.
Heat vegetable oil to about 360 degrees F in a large,
heavy skillet. Shape into 3-inch patties and fry until
golden brown, about 3 minutes on each side. Dry on
paper towel-lined plates, and then serve!
TACO LATKES
INGREDIENTS:
1 can whole kernel corn drained
1 can cream style sweet corn
1 large egg
3⁄4 cup flour
salt and pepper to taste
1 tsp baking powder
oil for frying
1 lb chopped meat
1 taco seasoning packet
3⁄4 cup water
Guacamole and Tofutti sour cream
for garnish
DIRECTIONS:
To make Latke Batter:
In a large bowl combine whole kernel corn, sweet style corn, egg, salt, pepper and baking powder. Then pour in
our and mix until all ingredients combined. Let mixture chill in the fridge for ten minutes
To make taco meat: While the mixture is in the fridge, in a pan brown the chopped meat until no longer pink.
Drain the chopped meat and then add the taco seasoning and water. Let simmer until thickened and meat is
cooked all the way through. Frying the latke: In another pan add oil to fry. When oil is hot drop two tablespoons
of your corn mixture making sure they are big enough to support your taco. Set up a plate with paper towel to
cool your latke. Fry 2 minutes per a side.
Assembling the latke: Place one corn fritter on a plate, top with taco mixture, a dollop of guacamole and parve
sour cream.
POTATO LEEK SOUP
INGREDIENTS:
3 large leeks (about 3 cups,
chopped)
2 tablespoons butter
4 cups chicken broth (or vegetable
broth for vegetarian option)
2 pounds potatoes (Yukon gold or
Russet), peeled, diced into 1/2-inch
pieces
1 teaspoon sea salt, less or more to
taste
Sprinkle of Hot Sauce
White or black pepper to taste
DIRECTIONS:
Somehow all things Potato are Chanukah delicious.
Enjoy this easy, quick, yummy soup that will warm your family on a cold Chanukah night.
Clean and cut the leeks: Cut o the roots of the leeks. Cut the leeks lengthwise, Cut o the tough dark
green tops and discard. Slice the white and light green parts of the leeks crosswise into 1/4-inch thick
slices. Cook leeks in margarine to soften: Melt margarine on medium heat in a 3 to 4 quart pot. Add the
chopped leeks, stir to coat with the margarine. Cover the pot and reduce the heat to low, cook for 10
minutes until the leeks are softened, not browning. Simmer the soup: Add the broth, diced potatoes,
teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain
a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
Purée the soup: Use an immersion blender or standing blender to blend about half of the soup if you want
a chunky soup, or all of it if you would like your soup to be more smooth.
Season the soup: Add a few dashes of Hot sauce to taste.
Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt
than you expect.)